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Make the pie crust: If you're making your crust from scratch, you can do so in advance to make things easier.The disks of dough can be made up to 4 days ahead and refrigerated. The wrapped dough can also be placed in a freezer bag and frozen for up to 3 months; thaw in the refrigerator overnight before using.
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Place a 6-quart Dutch oven on the stove standing by. Reheat the skillet of fat (from step 2) over medium high heat. Place some of the beef pieces in the hot fat, not overcrowding the pan. Then sear for four minutes on each side, turning with tongs as you go. Once each side has browned, remove to the Dutch oven.
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Preheat oven to 425 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside. Roll out one of the pie crusts on a clean surface. Use a 4.5 inch round cookie cutter to cut out 4 circles from one of the pie crusts. Repeat with remaining 2 crusts, you should end up with 12 total rounds.
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Melt butter on medium heat. Add onion, celery and garlic, saute until softened. 2). Add chicken, cook for 2-3 minutes, then add salt and pepper. Stir in the flour. 3). Add the broth and milk and stir in to mix thoroughly. 4). Stir in the carrots and peas.
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Roll the crescent roll dough out on a cutting board and pinch the seams together. Cut the dough into 8 equal-sized squares using a pizza cutter or knife.
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Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened. Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated. Add flour and stir for 1 minute.
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Preheat oven to 375°F and grease a 12-cup muffin tin with nonstick spray. Set aside. In a large bowl, combine ground beef, onion, garlic, mixed vegetables, cooked bacon, flour, brown sugar, Worcestershire sauce, ketchup, and 1 egg. Mix to combine and set aside. Cut 12 4-inch circles from the refrigerated pie crusts.
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Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, combine chicken, carrots, potatoes, and beans . Add enough chicken broth cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth,) and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent.
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4 6-inch individual foil pie pans or a standard muffin tin. Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around.
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High Quality: The individual pot pie pans are made from thick gauge, heavy duty and quality durable aluminum foil; full curl rims provide sturdy grip for easy handling and serving ; The Perfect Size: The outer top of the small foil pie pans measures 4.9 inch in diameter; top inner measures 3.5 inches in diameter; depth is 1.5 inches
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The top outside (rim to rim) dimensions are 5.75 inches, the top inside dimensions are 5 inches, the bottom dimensions are 3.25 Inches, the depth is 2¼ inches and a generous capacity of 12 fluid ounces, these pot pie pans provide ample space for your delectable creations.
